Napa Cabbage Kimchi (Tongbaechu-kimchi)

Name: Napa Cabbage Kimchi (Tongbaechu-kimchi)
Prep time: 1 h
Total time: 1 h
Yield: 1 large jar
Cuisine: Korean
Ingredients: 2 pound napa cabbage quartered, cut into 2-inch pieces; 0.25 cup kosher salt; 0.25 cup gochugaru (Korean chilli flakes); 2 tablespoon fish sauce; 2 tablespoon salted fermented shrimp (saeujeot); 6 clove garlic minced; 1 teaspoon fresh ginger grated; 1 teaspoon sugar; 4 piece scallions cut into 1-inch lengths; 1 cup daikon radish julienned

by Maangchi 5.0

60 min
Prep: 1 hr
Ready in: 1
Servings: Medium
Level

Salt the cabbage

Quarter napa cabbage and cut into 2-inch pieces. Toss with kosher salt, massaging between leaves. Let stand 1–2 hours until wilted.
Rinse and dry

Rinse 2–3 times in cold water. Drain and squeeze out as much liquid as possible.
Make the paste

Mix gochugaru, fish sauce, salted fermented shrimp, minced garlic, grated ginger, and sugar.
Mix and pack

Wearing gloves, add drained cabbage, sliced scallions, and julienned daikon to the paste. Toss until fully coated. Pack tightly into clean jars, pressing below the liquid.
Ferment

Leave at room temperature 1–5 days. Press kimchi down once daily. Refrigerate when it tastes right.